2 eggs
2 cups sugar
1/2 teaspoon salt
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 (38 ounce) can frozen raspberries
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch baking pan with foil. Prepare an instant coffee brownie mix according to package instructions, and store in refrigerator until ready to use.
In a heat-proof bowl, stir together eggs and sugar and add salt, oil, and vanilla. Cook until eggs cook, stirring until just light yellow. Stir in raspberries, lemon juice and 2 teaspoons lemon juice. Stir in hot pepper sauce, and pour into prepared pan. Cool completely before slicing.